Baked Cod with Olives and Limes
- 4 (6-ounce) cod fillets, pin bones removed
- Salt and freshly ground black pepper
- 12 thin lime slices
- 1/4 cup pitted chopped kalamata olives
- 1/4 cup drained capers
- 2 teaspoons chopped fresh rosemary leaves
- 1/4 cup olive oil
- Lime wedges, for serving
Preheat the oven to 475 degrees F.
Bake until the fish is cooked through, about 10 minutes. Remove the fish from the oven and serve with lime wedges.
Recipe courtesy of Marcela Valladolid